Christmasbeansalad Recipes

FESTIVE BEAN SALAD

Festive Bean Salad image

I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.-Dale Benoit, Monson, Massachusetts

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 13 servings.

Number Of Ingredients 15

Ingredients

2 cups fresh or frozen corn, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) red beans, rinsed and drained
1 can (15-1/2 ounces) cannellini beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 large green pepper, chopped
1 small onion, chopped
1/2 cup chili sauce
1/4 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon pepper

Steps:

In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat., Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 199 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 486mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges

CHRISTMAS BEAN SALAD

Christmas Bean Salad image

You know how you make something once and then you are making it for the rest of your life? Well that's how this gets it's name. I HAVE to make it every Christmas or my family revolts! Don't be put off by the seemingly long list of ingredients - it's mostly opening cans! Can be made up to 3 hours ahead however only add dressing at time of serving. (Australian measurements used.)

Provided by auntchelle

Categories Beans

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

250 g green beans, topped and tailed
400 g chickpeas, drained and rinsed
425 g red kidney beans, drained and rinsed
400 g cannellini beans, drained and rinsed
270 g corn kernels, drained and rinsed
3 spring onions, sliced
1 red capsicum, finely chopped
3 celery ribs, chopped
4 -6 gherkins, chopped
1/4 cup chopped mint
1/4 cup chopped flat leaf parsley
2/3 cup favourite basic vinaigrette
1 tablespoon Dijon mustard
1 garlic clove, crushed

Steps:

Dressing: Place the basic vinaigrette, mustard and crushed garlic in a screw top container. Whisk to combine. Seal with lid.
Cut green beans into short lengths. Bring a small pan of water to the boil, add the beans and cook for 2 minutes. Drain and rinse under cold water then leave in a bowl of iced water until cold. Drain well.
Place all the salad ingredients, including herbs in a large bowl. Season with salt and freshly ground black pepper, to taste, and mix until well combined.
When ready to serve just shake container of dressing to refresh, drizzle over salad and toss to combine. Transfer to a large serving bowl or platter.

Nutrition Facts : Calories 254.2, Fat 1.6, SaturatedFat 0.2, Sodium 609.5, Carbohydrate 49.2, Fiber 12.7, Sugar 3.1, Protein 14.4

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